The Santoku is one of the most popular Japanese knives: versatile, balanced, precise. But its effectiveness directly depends on the quality of its edge. A dull Santoku loses all its appeal. In this 2025 guide, discover how to sharpen a Japanese Santoku knife with the right method, which tools to use, and how to extend the life of your blades.
Why regularly sharpen a Japanese Santoku knife?
A demanding versatile knife
The Santoku is designed for chopping, slicing, and dicing. A poorly sharpened blade makes each movement more difficult, increases fatigue, and damages the food.
Preserving the Japanese edge
Santoku knives are made from hard steel, often Damascus. This allows them to retain their edge for a long time, but requires a specific sharpening technique.
What tools to use to sharpen a Japanese Santoku knife?
Japanese water stones
Grain 1000 → classic resharpening
Grain 3000 → finishing sharpening
Grain 8000 → polishing for a razor edge
The adapted sharpening angle
The Santoku is ideally sharpened between 12° and 15°. This angle, finer than Western knives, ensures a clean and precise cut.
Useful accessories
Angle guide to maintain consistency
Ceramic rod to maintain the edge between sharpenings
Leather or strop to polish and remove the burr
Step-by-step tutorial: how to sharpen a Japanese Santoku knife
Prepare the stone and the blade
Soak the stone for 10-15 minutes.
Keep the blade clean and slightly damp.
Perform the sharpening
Place the blade on the stone at an angle of 12-15°.
Make regular passes from the base to the tip.
Start with 1000 grit, then move to 3000, then 8000.
Repeat on each side for balanced sharpening.
Remove the burr and test the cut
Run the blade on leather or cloth to remove the burr.
Test the edge on a sheet: the cut should be smooth and snag-free.
Maintenance after sharpening
Cleaning and drying
Carefully wipe your Santoku after sharpening to prevent corrosion.
Storage and protection
Store it in a sheath or on a magnetic block.
Avoid drawers, which may damage the edge.
Our recommendations for Japanese Santoku knives
How to sharpen a Japanese Santoku knife?
Which stone to use to sharpen a Japanese Santoku knife?
Japanese water stones (1000, 3000, 8000) are ideal.
What angle to sharpen a Japanese Santoku knife?
Between 12° and 15°, to preserve the sharpness of the edge.
How often to sharpen a Japanese Santoku knife?
Every 2 to 3 months depending on use.
Can you sharpen a Santoku with a classic honing rod?
No, prefer a ceramic honing rod to avoid damaging the Japanese steel.
How to test the sharpness after sharpening?
It should cut a sheet of paper without resistance.
